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Ingredients
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Crispy Rice
Spicy Tuna
Method
Crispy Rice Preparation
Rinse the rice
Thoroughly rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Cook the rice
Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.
Season the rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
Form the rice cakes
Once the rice has cooled, press it into a rectangular shape (about 1 inch thick) in a lined baking dish. Refrigerate for at least 30 minutes to firm up.
Cut and fry the rice
Cut the rice into squares or rectangles. Heat vegetable oil in a frying pan over medium heat. Fry the rice pieces until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Spicy Tuna Preparation
Prepare the tuna
Finely dice the sushi-grade tuna into small pieces.
Mix the spicy tuna
In a bowl, combine the diced tuna, mayonnaise, Sriracha sauce, soy sauce, and sesame oil. Stir well to combine.
Add green onions
Finely chop the green onions and fold them into the spicy tuna mixture.
Assembly
Top each crispy rice piece with a generous scoop of spicy tuna. Sprinkle with sesame seeds and garnish with micro cilantro.